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Plated creamy smothered chicken served over fluffy white rice, smothered in rich gravy and garnished with parsley.

Creamy Smothered Chicken and Rice

A comforting one-pan meal of golden-browned Creamy Smothered Chicken and Rice thighs smothered in creamy gravy with tender rice. Rich, hearty, and family-friendly comfort food.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest 5 minutes
Total Time 1 hour
Servings: 6 Serrving
Course: Dinner, Main Course
Cuisine: Southern, American Comfort Food
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6–8 pieces Bone-in chicken thighs skin-on _ Pat dry for best browning
  • 1 cup All-purpose flour _ For dredging
  • 1 ½ teaspoon Salt Divided
  • 1 teaspoon Black pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
The Base
  • 1 large Yellow onion _ large
  • 1 medium Bell pepper _ Diced
  • 2 stalks Celery _ Diced
  • 4 cloves Garlic _ Minced
  • 1 ½ cups Long-grain white rice _ Uncooked
  • 4 cups Chicken broth _ Low sodium if possible
The Creamy Magic
  • 1 cup Heavy cream _ Can sub half & half
  • 4 tablespoon Butter _ For roux
  • 2 whole _ Bay leaves
  • 3 sprigs Fresh thyme _ Or 1 teaspoon dried
  • 2 stalks Green onions _ For garnish
  • to taste dash Hot sauce _ Optional

Equipment

  • 1 Large skillet with tight-fitting lid (Essential for browning and simmering)
  • 1 Wooden spoon (For stirring gravy)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Cutting board (Prep vegetables safely)
  • 1 Measuring cups & spoons (For flour, cream, broth)
  • 1 Small whisk (To blend roux and broth)
  • Serval Paper towels (For patting chicken dry)

Method
 

  1. Pat chicken thighs dry, season with salt, pepper, paprika, garlic powder, onion powder, then dredge lightly in flour.
    Butter and flour whisked together in a pan to make a roux base for creamy chicken sauce.
  2. Heat oil in skillet, sear chicken skin-side down 4–5 minutes without moving, flip and brown 3–4 minutes; remove and reserve.
    Golden-browned chicken pieces seared in a cast-iron skillet with herbs and butter.
  3. Sauté onion, bell pepper, and celery until golden (5 min). Add garlic for 30 sec. Stir in 2 tablespoon seasoned flour and cook 2 minutes.
    Creamy sauce with fresh herbs simmering in a skillet, ready to smother chicken and rice.
  4. Slowly whisk in chicken broth. Add bay leaves, thyme, and return chicken. Scatter uncooked rice around chicken, pour in cream.
    Creamy smothered chicken thighs simmered with fluffy white rice in a skillet, topped with fresh parsley.
  5. Cover skillet, reduce heat, and simmer 25–30 minutes until rice is tender. Garnish with green onions; serve warm.
    Plated creamy smothered chicken served over fluffy white rice, smothered in rich gravy and garnished with parsley.

Nutrition

Serving: 300gCalories: 520kcalCarbohydrates: 38gProtein: 29gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 720mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 12mgCalcium: 80mgIron: 3mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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